Vegan Carrot Cake with Cashew Frosting
The source of inspiration for this Vegan Carrot Cake with Cashew Frosting comes from one of my most favourite vegan blogs ever, which is This Rawsome Vegan Life. Emily never ceases to amaze me with her gorgeous photography and creative raw and vegan recipes. I’ve made a bunch her recipes and they’ve all been completely delicious, plus I love her writing and she’s a huge champion for eating raw plant foods.
I usually leave her blog totally inspired and totally drooling. I don’t think my recipe compares to the beauty of her Carrot Cake with Cashew Cream Cheese Frosting, Pistachios & Walnuts but I’ll share mine anyways and I’ll have to make hers soon. I mean just go look at it, it’s almost too pretty to eat!
Not Your Typical Carrot Cake
Now don’t expect this to taste like a fluffy carrot cake with loads of fat and sugar-laden cream cheese frosting. The texture of this “cake ” is more dense and somewhat like an energy bar than an actual cake. I actually used the dough to roll a few balls in addition to the cake and they work great as energy bites too!
You could also cut them into squares or shape them into individual cakes. I used a 9” springform pan and the cake came out a nice thickness. You could definitely press it into a smaller circular or square pan if you prefer a thicker cake.
Personally I think it could have used a thicker layer of frosting but it’s already very filling and rich so it’s okay as it, but if you want to go for it I would increase the amount of cashews used to 1.5 or even 2 cups and add a little water to reach the right consistency.
Make sure you don’t omit the coconut oil though, that’s what will thicken it up in as it sets. After the cake sets in the fridge it holds together very well. I’ve been grabbing pieces out of the fridge for snacks (okay, and breakfast this morning…) for the last few days, no plate required!Print
- 1/2 cup almonds
- 1/2 cup coconut flour
- 1 1/4 cup grated carrots
- 1 cup packed, pitted medjool dates (soak first if they’re not soft)
- 2 tbsp water
- 1/4 cup unsweetened fine shredded coconut
- 1/4 cup raisins
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup cashews, soaked for 4–8 hours, drained and rinsed
- 1 tbsp fresh lemon juice
- 3 tbsp maple syrup
- 3 tbsp coconut oil
- fine shredded coconut for topping
- Place the almonds and coconut flour into a food processor and mix until the almonds are broken down.
- Add the dates and water and mix well.
- Place the carrots, coconut, raisins, cinnamon and nutmeg into a large bowl.
- Add the date and almond mixture to the bowl and mix it all together. I used my hands to mix it until the dough was moist and held together nicely.
- Press the dough into the pan you’re using or form individual cakes.
- Place in the fridge for a hours.
- Meanwhile blend the cashews, coconut oil, maple syrup and lemon until it forms a smooth frosting.
- Spread the frosting over the dough, place back into the fridge for a few hours.
- Slice and serve. Store left overs in the fridge, they should keep for a few days.